Five weeks ago twenty-two pounds of cabbage was shredded, mixed with salt, juniper berries, apple, and placed in a large earthenware crock to ferment and turn into sauerkraut. Today it finally emerged in all its sour glory to be stored in quart jars and placed in the fridge. A gallon and a half of healthy kraut will make for good eatin’ over the next months. In January we will start another batch as during the hot months here in Arizona the temperatures are too high to be able to make sauerkraut.